I have been wanting to make a spinach dip recipe for what feels like forever, but kept getting discouraged because every single one I came across called for a package of powdered ranch seasoning mix. I would huff and move on, making a mental note to get a homemade version churned out sometime soon. A few weeks ago, my father-in-law came over to watch football and I was putting together some snacks, so I finally took the bull by the horns and made a from-scratch spinach dip once and for all. The best thing about this particular dip? It’s highly possible that you have every single thing you need in your pantry and refrigerator already. Also, it’s ridiculously addicting.
With all of the spinach and some Greek yogurt in there, I mean, it’s almost health food, right?! No? Is mine the only brain that does food math like that? Does throwing it inside of a loaf of bread, and then proceeding to eat the loaf of bread, negate the spinach and yogurt goodness? Okay, okay…
Still, if you have an extra three minutes, go the bread bowl route… SO good. Plus, it gets ooh’s and aah’s and it literally takes just a few minutes. If this is more of a last-minute snack and you don’t have time to run to the store for a fresh loaf of bread, you can serve it with whatever dippable items are lurking about in your pantry and refrigerator. I tried it with carrots, radishes, crackers, and pretzels (in addition to the bread), and all of it was fabulous!
I figure if I eat a significant portion of this dip, that will take care of my vegetable requirements and cancel out all of the other ooey, gooey, cheesy dips that I plan on inhaling on Sunday. Fuzzy math again? Maybe, but I’m going with it!
One year ago: Cheesy Pull-Apart Bread
Two years ago: Loaded Baked Potato Dip and Pizza Dip
Three years ago: Seven Layer Dip and Buffalo Chicken Dip
Four years ago: French Onion Soup
Six years ago: Orange Berry Muffins
Spinach Dip Recipe
An easy spinach dip served in a bread bowl.
- 1 (10-ounce) package frozen chopped spinach, thawed, drained and squeezed dry
- ⅔ cup mayonnaise
- ¼ cup grated Parmesan cheese
- 2 tablespoons minced shallot
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- ⅔ cup Greek yogurt
- In a large bowl, stir together the chopped spinach, mayonnaise, Parmesan cheese, shallot, garlic, salt, pepper and cayenne until completely combined. Gently fold in the Greek yogurt until thoroughly incorporated. Cover and refrigerate for at least 1 hour.
- Serve in a bread bowl with reserved bread cubes, or simply serve in a bowl with fresh vegetables, crackers, tortilla chips or pretzels. Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.